Ingredients
1 aubergine
2 red peppers
1 yellow pepper
1-2 red onions
2- 3 courgettes, sliced in rounds
Puy lentils – approx 500g cooked weight. Either 250g dried or 500g pre-cooked, drained and rinsed. Merchant Gourmet are the best in either form.
3-4 garlic cloves (optional)
5 tbsp olive oil
2 tsp dried mixed herbs
salt and pepper
1 lemon,juiced
1 tsp chilli flakes
Rocket or baby spinach to serve
Method
Heat the oven to 180C (160C fan)/350F/gas 4.
Chop the aubergine and peppers into roughly 2cm x 4cm, bite-sized chunks. Quarter the red onions. Slice the courgettes into rounds.
Put all the veggies in a large bowl.
Mix together 4 tbsp olive oil, mixed herbs some salt and pepper; pour the mixture over the veggies and toss to coat.
Transfer the veggies to a large roasting tray and roast for approx. 40 mins, turning after 20 mins.
For the dressing: combine the remaining olive oil, chilli flakes and lemon juice in a jar or bowl.
Once cooked, put all the veggies back into the large mixing bowl, pour over the dressing (and optional garlic cloves, smooshed up), and toss to combine.
To serve in your Boru bento box: place the main salad in the bottom layer (warm through in the microwave or eat cold, as desired), add baby spinach or rocket to the top layer and a dollop of hummus in the inner tray.